Chocolate Cake
Source of Recipe
LotusCakeStudio Princess, Professional Cake Stylists @ www.ezboard.com
Recipe Introduction
This is an eggless recipe I got from a cookbook, but easily made it vegan.
List of Ingredients
8 oz. soy milk
2 teaspoons lemon juice
-Combine together to sour the soy milk. This helps the cake to raise.
1 cup cocoa powder
4 oz. boiling water
-Combine to a smooth paste. May require a little more water. Set aside to cool.
1-3/4 cup AP flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch salt
-Sieve together.
4 oz. vegan margarine, room temperature
1 cup sugar
1 teaspoon vanilla
Recipe
-Cream until light and fluffy.
-Mix in the cocoa paste until incorporated.
-Alternately add the flour and sour soy milk in thirds, fully incorporating after each addition.
-Divide between two 9" pans.
-Bake at 350* for about 25 minutes. Toothpick should come out clean.
-Notes-
*I've also made this in a 3" tall pan and just increased the baking time. Came out like normal and cut 2 and even 3 layers with no problem.
*I've multiplied this recipe by 4x with perfect results. Never tried anything above 4.
*Freezes and defrosts like regular cake.
*The original recipe called for butter and whole milk, but I also used 2% and couldn't detect a difference. You can tell there's a difference with skim, but only to a trained palate. The average Joe (or Jane) probably wouldn't notice much, if at all.
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